Apple And Sultana Cake Recipes

DORSET APPLE CAKE

Dorset apple cake image

Edd Kimber creates a rustic bake with chunks of sweet apple and a crunchy demerara sugar topping.

Provided by Edd Kimber

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

115g unsalted butter, diced and chilled, plus extra for the tin
225g self-raising flour
2 tsp ground cinnamon
115g light brown sugar
1 large egg, beaten
6-8 tbsp milk
225g Bramley or Granny Smith apples, peeled, cored and diced
100g sultanas
2 tbsp demerara sugar (optional)

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk - add it gradually until you have a smooth, thick batter.
Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar, if using, and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 15 mins and then carefully turn out onto a wire rack to cool further. Best served still warm with a little custard.

Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

APPLE AND SULTANA CAKE

Apple and Sultana Cake image

This is adapted from the CWA (Country Women's Association of Australia) cookbook, Country Classics. Simple and delicious!

Provided by catxx

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups self-raising flour
1 teaspoon cinnamon
1 cup caster sugar
2 eggs, lightly beaten
5 drops almond essence
125 g nuttelex margarine, melted (or butter)
1/2 cup pie apple, chopped into large chunks
1 cup sultana

Steps:

Preheat oven to 180°C Line base and sides of a 10.5cm by 21 cm loaf pan with baking paper.
Sift flour and cinnamon together into a large bowl. Add sugar and mix.
Combine eggs, essence and cooled melted margarine, and stir into dry ingredients until just combined.
Fold in apples and sultanas.
Spoon mixture into prepared pan and smooth surface.
Bake for approximately 55 mins or until a skewer inserted in the centre comes out clean.
Allow to cool for 10 mins in pan, then turn out to wire rack to cool completely.

Nutrition Facts : Calories 378.2, Fat 14.2, SaturatedFat 2.6, Cholesterol 52.9, Sodium 465.1, Carbohydrate 60.4, Fiber 1.8, Sugar 38.2, Protein 4.8

APPLE AND SULTANA CAKE

Apple and Sultana Cake image

This spiced, light cake is perfect for afternoon tea.

Provided by Eleanor Sharpe

Time 1h30m

Yield Serves 15

Number Of Ingredients 0

Ingredients

Steps:

First make the stewed apple. Peel, core and chop the apple into chunks and add into a large pan with the sugar, cinammon and splash of water. Heat on high until a smooth paste is formed - don't worry about a few lumps. Leave to cool in a bowl of cold water/in the fridge.
Preheat the oven to 150C fan (170C conventional) and grease a medium sized cake tin.
Cream the margarine and sugar together in a large bowl until light and fluffy.
Add the rest of the ingredients, including the cooled stewed apple - if it's too hot then the mixture, eggs in particular, will begin to cook.
Mix until fully combined and pour into the prepared cake tin. Place in the oven and leave for 35-45mins. It won't rise too much, but is ready when a skewer comes out clean.
Leave to cool before removing from the tin - it is a delicate cake that will fall apart if not left for long enough.

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